The group meets all its own composting needs through two integrated composting centres in Longué – "La Tourte" - and Chacé and is also supplied by local farming cooperatives.

Throughout the 6 to 7 weeks required for making compost, France Champignon carries out rigorous checks which form part of the HACCP procedure:

• The raw materials used for making the containers are checked on arrival at the centre according to the specifications for each product (Straw, horse manure, fertiliser …); if the batch does not comply with the supplier documents, it is rejected.
• In making its compost, France Champignon uses only horse manure and wheat straw, and guarantees its traceability.
• A large number of checks are carried out during the pasteurisation, incubation and post-incubation phases:
• visual checks: mycelium development, colonisation of the casing, etc.
• microbiological analysis: water, ambient air, casing earth, containers…
• physical and chemical analyses of the compost: pH, moisture level, nitrogen level…
• computer checks on different parameters (ventilation, humidity, temperature...)

The entire quality assurance and traceability system, HACCP procedure and improvement strategy are certified by AFAQ, based on the AFNOR standard NF 01 005 "Agricultural production management system" and the AGRICONFIANCE reference framework.
With the adoption of the AGRICONFIANCE reference framework, the group is committed to responsible, sustainable production, which involves a completely open approach "from field to plate". For the consumer, this means safety, hygiene, care for the environment and traceability.

In the last 2 years, the France Champignon Group has invested massively in the construction of growing houses; these investments have led to new houses in Montoire (41) and Loudun (86), while the house in Longué – "La Tourte" (49) (already in operation) will be totally operational in February 2007.

These investments meet two key needs: quality and competitiveness.

Growing Button Mushrooms in houses allows for better control over spawning parameters (temperature, CO2, humidity) than growing in cellars. This means that mushroom quality remains constant over time. Also, the mushrooms can be cropped in ideal conditions, leading to increased competitiveness, which is vital in a global market.

Throughout the growing process, the group has introduced a series of human and automated controls to guarantee the quality and safety of its mushrooms:

• On reception of the containers:
  • Check on the temperature of the containers, observation of the quality of the casing and mycelium
  • Check on the temperature of the containers and surroundings, the level of CO2, and ventilation. Computerisation means that these parameters can be individually monitored in every growing room.
• During the growing cycle:
• Visual checks on the development of the mycelium and mushroom growth to decide on the right moment for cropping, thus ensuring maximum quality for the different batches
• Checks on the quantities of water and phytosanitary products used
• At the end of the growing cycle:
• Checks on the quality of the products cropped
• Check that there are no foreign bodies
• Disinfection of empty premises
• Treatment of the containers, which are emptied and disinfected (principle of prevention) before returning to the centre to start a new cycle